Thursday, April 05, 2007

A Paschal Lamb

A butterflied boneless leg of lamb roasted atop fingerling potatoes, coarsely chopped onions, crimini mushrooms, and Brussels sprouts. Season with fresh rosemary, garlic, salt and pepper. Roast at 400o f. for 15 to 20 minutes per pound. Verify degree of doneness with a thermometer.
Also good with steamed or sautéed asparagus.
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